Serves 6-7, vegan Ingredients · 125g glutinous black rice (from Chinese and Asian stores) · 2 kaffir lime leaves or 1/2 tsp grated lime zest · 110g arborio rice · 1 bay leaf · 300-450ml light vegetable stock · 1 small onion, very finely chopped · 1 clove garlic · 3 tbsp coriander, chopped · 1 tsp mild chili powder · 1 tsp ground coriander · 1/2 tsp cumin · 1/2 tsp cinnamon · 1/2 tsp castor sugar · 2 tsp gram flour · salt and pepper to taste For the lime drizzle ·1 lime, finely grated zest and juice · 4 tbsp extra virgin olive oil · 1 tsp mild mustard (eg mild Dijon) · pinch castor sugar · few drops vinegar · salt and pepper to taste
1. Rinse the black rice and cook in plenty of water with the kaffir lime leaves until soft but not mushy. The water will turn a deep purple. 2. Rinse the rice again under cold water, remove kaffir lime leaves and discard. Drain well. 3. Cook arborio rice with bay leafl and 300ml stock until soft, adding more water as necessary to keep moist but not wet. Cooked rice should be sticky. Remove bay leaf. 4. While the rice is cooking, make the lime dressing. Mix all the ingredients together and season to taste. Set aside. 5. Put half the black rice into a food processor with onion, garlic, spices, lime zest (if using) and sugar and process briefly until slightly mushy but still well textured. 6. Turn into a large bowl together with remaining black rice, the cooked arborio rice and the gram flour. Season to taste. 7. Using damp hands, form rice mixture into small cakes - makes about 25 cakes in all - and shallow fry in oil until slightly crispy on the outside. Serve hot or cold with salad and drizzle with a little of the lime dressing Recipes from www.vegsoc.org